Summer Squash Soup

Nothing tastes more like summer then this summer squash soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and getting absolutely hooked to this soup so I knew I had to recreate this yummy recipe at home! To my surprise, this soup tastes better on the second day because all the yummy flavors get to blend overnight. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. This recipe is perfect for busy summer days because it’s the easiest squash soup recipe ever, yet the most delicious so it’s a win win!

Summer Squash Soup {Serves 8}

Ingredients:

2.5-3 LB Butternut Squash, cubed

1 Red Bell Pepper, chopped

2 Celery Ribs, chopped

1 Onion, chopped

3 Garlic Cloves, peeled and chopped

1/2 Cup Heavy Cream

2 Tablespoons Sugar

1 Tablespoon Salt

1/2 teaspoon 21 Seasoning, Mrs.Dash, or any Salt-Free seasoning

Instructions:

1) Do the prep work first. Wash all the veggies. Peel the squash, chop it into large cubes. Chop the bell pepper into cubes. Chop the celery and onion into cubes. Peel the garlic cloves and chop in halves.

2) In a medium pot, add all the cut veggies, sugar and salt. Mix and add enough filtered water to cover all the veggies. (About 6 Cups water). Bring to a boil on high heat.

3) Once the water boils, put the lid on the pot, and let is simmer on the Low setting for about 35-40 minutes, until all the veggies are tender.

4) Once the veggies cook through, add the veggies and water to a blender and pure to a smooth consistency. I had to divide the soup into 3 batches to blend it all. If you have a hand held immersion blender, that would be much easier.

5) Transfer the soup pure to a big pot. Add the heavy cream, seasoning, and mix.

6) Laddle the soup into bowls and enjoy! If you’d like to warm the soup up more, just heat it up on medium heat. Tastes just as great, if not better, on the second day!